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MAKE-AHEAD TUNA HOAGIE




Source of Recipe


American Heart Association


List of Ingredients




1 16-ounce loaf sourdough French bread

1 12 1/4-ounce can water-packed low-salt tuna, drained and flaked

2 tablespoons balsamic or red wine vinegar

1/4 cup fat-free, cholesterol-free mayonnaise or salad dressing

1 teaspoon anchovy paste

1 large ripe tomato, thinly sliced

Freshly ground black pepper

1/2 medium red onion, thinly sliced

1/4 cup loosely packed fresh chopped parsley leaves


Recipe



Cut the bread in half lengthwise. Using your fingers, hollow out each half of the bread, leaving a 1/2-inch shell. Save bread from inside loaf for another use.

In a small bowl, combine tuna and vinegar; set aside.

In another small bowl, stir together mayonnaise or salad dressing and anchovy paste. Spread the inside of each half of loaf with mayonnaise mixture. Spoon tuna mixture into the bottom half of bread.

Arrange tomato slices over tuna and season with pepper. Arrange onions over tomatoes and sprinkle with parsley. Top with remaining bread half.

Wrap loaf in foil and store in the refrigerator for 2 to 24 hours. To serve, cut into 8 slices.